Air-cooled water Chillers for the poultry and meat industry

Because of its chemical composition, which is high in proteins, lipids, and water, meat is an excellent food source for microbes. Furthermore, because meat includes fat, it is highly susceptible to oxidation.

Furthermore, microbial development is a temperature-dependent process. To avoid this, it is critical to lower the temperature of the meat as soon as the carcasses are obtained. As a result, cooling should take place inside the slaughterhouse. Primary cooling is the term for this procedure.

Surface evaporation causes meat to lose weight. This is depending on the temperature and relative humidity of the meat, as well as the surrounding environment.

Meat is separated and categorised as beef, bone, and edible offal based on histological qualities after carcass dressing. Bone, fat, and connective tissue make up the majority of the carcass. To avoid microbiological development, temperature impacts, and surface dehydration, each part should be treated to a cooling process.

Primary Chilling process

The Primary Chilling procedure involves rapidly lowering the temperature of fresh items using a cooling system. Fast cooling of the beef surface minimises the weight and colour loss of the surface while also slowing or stopping the development of surface microbes. Although several primary chilling procedures, such as immersion in frozen water, are employed, the most prevalent is air chilling.

Low air temperature, high air speed, high relative humidity, and high cooling capacity are required in cold rooms where cooling takes place.

The air temperature should be 0°C, not below -1°C, since this would cause the surface of the meat to freeze and damage its appearance.

The air velocity can range from 0.25 to 3.0 metres per second. However, in the vacant area of the cold room, the most typical speeds used are between 0.75 and 1.5 m/s for economic reasons.

To avoid significant weight loss, the relative humidity throughout the cooling process must be preserved at a high level. The RH level should be between 90 and 95 percent.

When the warmest part of the carcass reaches a temperature of roughly 7°C (3°C for the offal), the major cooling is accomplished. These temperatures can be attained in small corpses in 16-24 hours, and in large carcasses in less than 36 hours, using current technology.

Small cold rooms or cooling tunnels can be used for primary cooling. In cold rooms, it is done in two or three phases. The ambient temperature is kept at around 0°C in the first stage. While the air circulation is kept at its greatest during the first stage, care should be taken to avoid the possibility of superficial freezing. The temperature and humidity conditions are maintained for large carcasses after 10-12 hours, while the air circulation inside the chamber is reduced. This chilling phase lasts roughly 6 to 10 hours. Following this process, the meat is moved to cold storage, where the carcass temperature is stabilised in the third phase.

Small cold room capacity should be designed so that they can be filled in under two hours, providing the slaughterhouse is running regularly. For the hardest working day, the number of rooms must be sufficient.

Fresh corpses should be positioned behind already chilled carcasses or in the process of being chilled carcasses with special consideration. As a result, the cold air reaches them, reducing the likelihood of surface condensation.

Several tips concerning chiller maintenance should be followed.

Water quality

Water is not the same as water. The pH of the water, as well as the hardness of the water, all contribute to the chiller’s diminished effectiveness. Chlorine is rendered useless at pH levels greater than 7. As a result, keeping your pH at or below 6 is more cost-effective when using chlorine.

Antimicrobial use

Immersion chilling has the advantage of increasing the “washing effect,” which lowers the total microbial load on the birds; nevertheless, if a Salmonella positive flock is processed, it is also a potential source of cross contamination.

Temperature management

Immersion chilling also provides the advantage of allowing for a rapid drop in temperature due to the higher heat exchange with water over air. Agitation is required to reduce thermal stratification of the carcasses and increase heat exchange. Most chiller systems feature air agitation devices that pump air into the chiller from the bottom, preventing thermal stratification by keeping the carcasses afloat and moving.

About us:

Established in 2001,DANA WATER HEATERS & COOLERS FACTORY LLC,is one of the manufacturing concerns of prestiguous DANA GROUP [www.danagroups.com] . Since it’s inception the company has endeavored to provide premium quality heating,cooling & refrigeration solutions to it’s valuable clients.

With it’s head office situated  within 10 minutes from Dubai International Airport,and it’s manufacturing faciltiies in Al Quoz Industrial Area 1 (Dubai) & Al Jurf Industrial Area (Ajman),we are fully equipped to meet the demands of the GCC,Gulf & Arab markets.

Our firm is an experienced Manufacturer, Exporter, and Supplier of Industrial Air Cooled Water Chillers,Tank Water Cooling System(Tank Water Chiller),Stainless Steel Drinking Coolers,Heaters,Swimming Pool Heat Pumps & Cold Room Refrigeration Solutions from Dubai, U.A.E. Our Units are designed to be highly efficient, consume less power and deliver reliable output. We are capable of delivering any order with reliability,on-time delivery & prompt after sales service. Dana Group has been catering to Dairy chiller and coldroom industry, Poultry Farm chiller and coldrooms, Livestock production coldrooms and water chillers, Hydroponic farm water chillers and coldrooms.

Customers can obtain our exclusive collection of heating & cooling solutions at modest rates. The Products we offer are acclaimed for their elegant designs, good spaciousness, and excellent finish. As a reliable Manufacturer, Exporter, and Supplier from Dubai, U.A.E., we ensure customers get a quality assured product. Hence, our quality auditors check our products on various parameters before the final delivery.Our products are exported to Africa,Oman (Ibri, Salalah, Muscat, Sohar, Nizwa, Barka),Bahrain,Saudi Arabia,Kuwait,Qatar ,Jordan and other neighboring Gulf/GCC Countries .We have our dedicated installation & after sales team to cover installations across UAE( i,e Dubai,Ajman,Sharjah,Al Ain ,Abu Dhabi,Fujairah,Ras Al Khaimah,UAQ) and GCC countries including Oman (Salalah, Muscat, Sohar, Nizwa, Barka, Ibri)

Dana Water Heaters And Coolers Factory LLC

Contact Person : Mr. Ankur Singh
Address :-Head Office – Suite No 405-406,B-Block Centurion Star Bldg,Opp Deira City Center, Dubai – 40743, United Arab Emirates

Factory – Plot # 369-B166,Al Quoz Industrial Area #4,Dubai , UAE

Contact No. : +971-4-2217273 (Landline)
Email : info@danagroups.com / info@danawatercoolers.com